Easy Beef Stew

Veggies provide a simple addition to this slow cooked beef stew – perfect for a hearty dinner.

  • Prep Time 15 min
  • Total Time 9 hr 15 min
  • Servings 6

1 1/2
pounds beef stew meat
1/2
teaspoon seasoned salt
1/4
teaspoon pepper
1
jar (18 ounces) brown gravy
1
can (14 1/2 ounces) diced tomatoes, undrained
3
medium Yukon gold potatoes, cut into 2-inch pieces
1
medium onion, cut into eighths
1
bag (8 ounces) baby-cut carrots (about 30)
1
package (8 ounces) whole mushrooms

  • 1 Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt and pepper. Cook beef in skillet about 5 minutes, stirring frequently, until brown; drain.
  • 2 Mix gravy and tomatoes in 3 1/2- to 6-quart slow cooker. Stir in beef and remaining ingredients.
  • 3 Cover and cook on low heat setting 8 to 9 hours or until vegetables and beef are tender.

Expert Tips

We love the rich, buttery flavor of Yukon gold potatoes, but you can also use 12 new potatoes (about 1 1/2 pounds), cut into fourths.

Don't cut the potatoes the night before or they will turn brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
145),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
6g,
6%
),
Cholesterol
70mg
70%;
Sodium
780mg
780%;
Total Carbohydrate
30g
30%
(Dietary Fiber
4g
4%
),
Protein
30g
30%
;
% Daily Value*:
Iron
28%;
Exchanges:
1 Starch; 3 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.